Mix-and-Match Cakes by Shull Shay

Author:Shull, Shay [Shull, Shay]
Language: eng
Format: epub
Publisher: Harvest House Publishers
Published: 2016-02-01T05:00:00+00:00

PUMPKIN

I just love pumpkin season!

INGREDIENTS

1 box yellow cake mix

2 small instant pumpkin puddings

½ cup vegetable oil

1 cup water

4 eggs

1 cup pumpkin

2 tablespoons cinnamon, divided

1 container cream cheese frosting

Preheat oven to 350° and grease a 10-inch Bundt pan. In mixing bowl, combine cake mix, puddings, oil, water, eggs, pumpkin, and 1 tablespoon cinnamon with an electric mixer. Pour into prepared Bundt pan. Bake 40-45 minutes, or until toothpick inserted comes out clean. Let cake rest on counter in pan 10 minutes. Invert cake onto serving plate to finish cooling.

Remove foil lid from frosting, microwave for 15 seconds (to get it really creamy), and stir in remaining tablespoon of cinnamon. Frost cooled cake.

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